ies consist of savory or sweet fillings,that are encased in a flaky, pastry crust, while tarts usually only have a bottom crust. Turnovers are one of the world's first convenience foods, as they are easily held in one hand and equally easy to be devoured while on the go. The saying - "easy as pie" means that, eating a pie is easy, not that making one is easy, as those who have attempted to make one can affirm. This is because making pie, or pastry dough is very intimidating for many people - it usually turns out tough and greasy rather than tender and flaky. This is a perfect example of how proper ingredient temperature, and technique is vitally important to ensure good results. This takes practice, and more practice, besides the a fore mentioned technique and ingredient temperature. The colder the ingredients, your work surface and your hands are, the better your chances are at achieving success. However, there is one recipe that the seasoned pastry chef and the beginning baker can turn to for flawless results - the godsend known as: cream cheese pastry! I will give you my recipe for traditional pie pastry and this highly versatile and simple cream cheese pastry on this page.
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